{"id":119533,"date":"2019-03-27T18:22:09","date_gmt":"2019-03-27T09:22:09","guid":{"rendered":"https:\/\/www.fukuoka-now.com\/?post_type=food&p=119533&lang=en"},"modified":"2019-03-27T18:22:09","modified_gmt":"2019-03-27T09:22:09","slug":"masamune-keisei-daireimen","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/masamune-keisei-daireimen\/","title":{"rendered":"Masamune Keisei Daireimen"},"content":{"rendered":"

\"daoxiao<\/p>\n

In Jan. 2019, Namio Nakayama, who lived in Jixi, China until the age of 19, and his wife Liu Yang opened Masamune Keisei Daireimen. Their specialty is authentic Jixi-style noodles, which come in two varieties: daoxiao mia<\/em>n (\u201cknife-cut noodles\u201d) and leng mian<\/em> (\u201cKorean-style cold noodles\u201d). The noodles are homemade, but the robot cutter for the daoxiao mian<\/em> is sure to catch your eye. Nakayama says such machines are commonplace in China to ensure uniform thickness, but his is the only one in Kyushu. The noodles come in a flavorful soup made from beef bouillon and red chili peppers, with a topping of cilantro. Although they aren\u2019t as spicy as the daoxiao mian in China, they are authentic in every other way. The bouncy, thin noodles used for the leng mian pair well with the slightly acidic soup, which is hardly spicy at all. The a la carte menu also features many Jixi favorites, like the spicy beef stir-fry made with homemade chili oil.<\/p>\n

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